Vanilla Custard Squares


2 sheets store bought butter puff pastry, thawed

1 ½ cups Tatua Cooking Cream

1 ½ cups + 1 Tbsp milk

1 vanilla bean, halved

80g butter + 15g butter, cubed and softened

1 tsp + ½ tsp vanilla extract

⅔ cup caster sugar

½ cup cornflour

⅓ cup water

6 egg yolks

1 cup icing sugar


  1. Preheat oven to 180°C fan bake. On a lined baking tray, lay down the pastry sheets and cover with a piece of greaseproof paper. Top with another baking tray to weight the sheets. Place in the oven and bake for 15-20 minutes or until golden brown. Set aside.
  2. To make the custard, combine the Tatua Cooking Cream, milk, vanilla bean, butter, vanilla extract and sugar in a pot. Place over a medium high heat, and bring to a light simmer.
  3. In a small bowl, whisk together the cornflour and water. Add to a large bowl along with the egg yolks and whisk well to combine.
  4. Slowly stream the heated milk mixture into the egg yolks while whisking, then return to the pot. Whisk constantly over a medium heat until thickened; around 2-3 minutes.
  5. Take one piece of the cooked pastry and cut to fit a 14cm square tin. Lay the pastry into the lined tin, then top with the thickened custard. Lay the remaining pastry sheet on top, then cover and place in the fridge to set; minimum four hours.
  6. To make the icing, stir together remaining butter and icing sugar. Slowly stir in the milk until a loose consistency is formed. Spread over the top of the custard slice, then place back into the fridge for 30 minutes.
  7. Cut into squares and serve immediately. Store in the fridge for up to 3 days.
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